How to make kohlrabi braised vegetables
In the past 10 days, the discussion about home-cooked dishes has been very hot on the Internet, especially the simple and easy-to-learn dishes have attracted much attention. Among them, kohlrabi braised vegetables have become one of the hot topics due to their crisp texture and appetizing properties. This article will combine recent popular food trends to introduce in detail the preparation method of kohlrabi braised vegetables and provide structured data for readers' reference.
1. Basic preparation of kohlrabi braised vegetables
Rutabaga braised is a classic northern home-cooked dish. The main raw material is kohlrabi (also known as mustard pimples), which is pickled and seasoned. Here are the basics:
| Material | Dosage |
|---|---|
| Kohlrabi | 500g |
| salt | 30g |
| light soy sauce | 50ml |
| Old soy sauce | 20ml |
| white sugar | 15g |
| balsamic vinegar | 30ml |
| dried chili pepper | Appropriate amount |
| Zanthoxylum bungeanum | Appropriate amount |
1. Wash and peel the kohlrabi and cut into thin strips or thin slices
2. Add salt, mix well, and marinate for 2 hours to drain the water.
3. Squeeze out the water and put it into a clean container
4. Mix all the seasonings, bring to a boil and let cool
5. Pour the marinade into the kohlrabi, seal and refrigerate for 24 hours before eating
2. Recent popular improvement practices
According to social platform data in the past 10 days, the following three improvements are most popular among netizens:
| Practice name | Features | popularity index |
|---|---|---|
| Korean spicy version | Add Korean chili sauce and apple puree | ★★★★★ |
| Thai sweet and sour version | Add fish sauce and lime juice | ★★★★☆ |
| Sichuan spicy version | Increase the amount of pepper and chili pepper | ★★★★☆ |
3. Tips for making
1.Key points in material selection: Recently, food bloggers generally recommend choosing kohlrabi of medium size and firm texture, which will taste better after pickling.
2.Storage method: The prepared marinade can be stored in the refrigerator for 1-2 weeks. It is recommended to use a glass sealed container.
3.health tips: People with high blood pressure can appropriately reduce their salt consumption and switch to low-sodium soy sauce.
4.Innovative combination: The most popular way to eat it recently is to pair it with grilled steamed bun slices or mix it into cold noodles, which will give you a richer texture.
4. Nutritional value analysis
According to recent discussions on nutrition topics, the main nutritional values of rutabagas are as follows:
| Nutritional information | Content (per 100g) | Efficacy |
|---|---|---|
| dietary fiber | 2.3 grams | Promote digestion |
| Vitamin C | 25mg | Enhance immunity |
| Potassium | 280 mg | Regulate blood pressure |
| Probiotics | Appropriate amount | Improve gut health |
5. Popular questions and answers from netizens
Based on recent food Q&A platform data, three of the most popular questions have been sorted out:
1.Q: Why is the kohlrabi marinade I made not crispy enough?
A: The key is to fully squeeze out the water after marinating. Recently, many food bloggers have suggested wrapping it in gauze and wringing it out vigorously.
2.Q: Can I add no sugar?
A: Yes, but recent experiments have shown that a small amount of sugar can better stimulate the umami flavor. It is recommended to use sugar substitutes instead.
3.Q: When can I eat it soon?
A: According to actual measurements by netizens, it needs to be marinated for at least 6 hours, but the flavor will be better after 24 hours.
This simple and delicious kohlrabi braised dish not only conforms to the current trend of convenient and healthy eating, but also meets the needs of modern people for appetizers. Hopefully this guide, which incorporates recent hot food trends, will help you make more delicious kohlrabi marinades.
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